Preheat oven to 350 degrees F (175 degrees C), and if you will want to remove bars from dish before slicing, line an 8x8-inch square baking pan with foil or parchment so the sides hang over the edges of the dish. If using foil, spray with nonstick cooking spray.
In a medium mixing bowl, add Graham Cracker Crumbs (1 cup), Granulated Sugar (2 tablespoon), Butter (1/4 cup), and Ground Cinnamon (1/2 teaspoon). Stir together until completely combined.
Press the crust mixture into the bottom of the baking pan.
Bake crust for 5 minutes, then remove and let crust cool on a cooling rack.
Lower oven heat to 325 degrees F (165 degrees C).
Add Cream Cheese (2 package), Granulated Sugar (3/4 cup), Vanilla Extract (1 teaspoon), and Lemon Juice (1 teaspoon) to a large mixing bowl and use an electric mixer to beat the cream cheese and sugar together until smooth. Scrapes the sides of the bowl as needed.
Add Egg (2) one at a time, beating after each addition. Add Sour Cream (1/4 cup) and beat until incorporated. Contine to scrap the sides of the bowl as needed.
Pour the cheesecake filling into the crust and smooth the surface. Bake for about 35-40 minutes or until the edges are set, the top is just starting to turn golden brown and the center is just about set and only has a bit of a wobble.
Cool completely at room temperature and then once cool, refrigerate for at least 4-6 hours, or overnight, before cutting into bars.
To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of Cherry Pie Filling (1 can) or fresh fruit and enjoy!